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French Onion Soup for Two - Close-up shot with spoon lifting out some of the soup
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4.74 from 41 votes

French Onion Soup for Two

French Onion Soup is a classic that is always in season! This version is scaled perfectly for a lovely dinner for two!
Prep Time15 minutes
Cook Time1 hour 15 minutes
Total Time1 hour 30 minutes
Course: Soups and Stews
Cuisine: French
Diet: Vegetarian
Servings: 2
Author: Carol | From A Chef's Kitchen

Equipment

Ingredients

  • 1 tablespoon olive oil
  • 4 tablespoons unsalted butter
  • 2 large yellow onions about 2 pounds, halved and thinly sliced (8-9 cups)
  • 1/2 teaspoon salt
  • 1 bay leaf
  • 2 sprigs fresh thyme
  • 4 cloves garlic minced
  • 1 tablespoon all-purpose flour
  • 1/2 cup dry red wine
  • 4 cups beef broth or stock preferably low sodium
  • 1 to 2 tablespoons dry white wine or dry sherry optional and if needed
  • Freshly ground black pepper to taste
  • 1 small sourdough baguette sliced into 4 thick pieces, ends discarded
  • 1/4 pound grated Gruyere cheese

Instructions

  • Heat a Dutch oven or another heavy pan over medium-high heat.
  • Add the olive oil and butter. When the butter has melted, add the onions, stirring to coat with the fat.
  • Reduce heat to medium-low, cover and cook for about 10 minutes to soften them and to help bring out some of the moisture, stirring several times.
  • Add the salt, bay leaf and fresh thyme. Leave uncovered, reduce heat to medium-low and continue cooking, stirring often so the onions brown evenly. Cook until the onions are a rich brown color, about 40-50 minutes more.
  • Add the garlic and cook briefly for approximately 30 seconds. Discard bay leaf and thyme sprigs.
  • Add the red wine, bring to a boil and cook 3-4 minutes or until almost evaporated.
  • Stir in the flour and cook for 1-2 minutes.
  • Add the beef broth, bring to a boil, reduce heat and simmer 8-10 minutes or until reduced slightly.
  • Adjust seasoning with salt and black pepper. Add the white wine or sherry, starting with 1 tablespoon. Add more to taste if needed. Keep warm.
  • Preheat broiler. Arrange the baguette slices on a baking sheet in a single layer. Top the bread with cheese. Broil until melted and beginning to brown, 1-2 minutes.
  • To serve, ladle into bowls and top with cheesy croutons. Alternatively, toast the bread at 325 degrees for 12-15 minutes, turning once. Place the croutons over the soup, sprinkle with cheese and broil briefly to brown the cheese. Serve immediately.

Notes

SUBSTITUTIONS:
  • If you prefer not to use alcohol, use half pomegranate juice and half water for the red wine and white wine vinegar for the white wine.
  • Vegetable or mushroom broth can be used in place of beef broth.
  • Emmental or Grand Cru are less expensive alternatives to Gruyere.
TIP:
  • Refrigerating onions first or placing them in the freezer for 15-20 minutes will slow the flow of the sulfur enzymes released when the onion is cut.
MAKE AHEAD:
  • Make the soup up to two days ahead. Cool thoroughly and refrigerate.
  • Reheat on the stovetop until heated through.
  • Make the crouton topping when ready to serve.
FREEZER-FRIENDLY:
  • This soup or just the caramelized onions will freeze beautifully.
  • Thaw in the refrigerator or microwave.
  • Reheat on the stovetop until heated through.
  • Make the crouton topping when ready to serve.

Nutrition

Serving: 2 | Calories: 683kcal | Carbohydrates: 24g | Protein: 26g | Fat: 49g | Saturated Fat: 27g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 123mg | Sodium: 2990mg | Potassium: 577mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1291IU | Vitamin C: 15mg | Calcium: 665mg | Iron: 2mg